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donousa,

small cyclades

 

Where to stay

Αlthough a small island, Donousa offers plenty of accommodation options, yet it doesn’t necessarily cater any preferences, like the most-visited Greek major islands.

 
 

Most of the accommodation choices (including bleached white rooms-to-let and renovated studios tumble down eye-popping sea views) are stretched around Donousa’s small town, Stavros. Prices vary from € 30-35 for a double room in June, whereas during August – peak season, they may range from
€ 45/per double room.

Alternatively, one can always go for his/her own summer beach rental or a season-long house (Airbnb) as most of the habitual foreign visitors do. 

Nonetheless, camping, scores top points and at the same time is one of the reasons Donousa is best known to its visitors. Unlike most places in Greece, the local community here encourages free camping, in particular. And thus, nature lovers from all around the world put up their tents at the beaches of Kedros or Livadi, living next to the sparkling Aegean Sea.

 
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What to taste

 
 
  • braised meat in tomato sauce simmering slowly in the oven (patato)

  • a type of goat cheese (axialomyzithra)

  • stuffed cabbage leaves (yaprakia)

  • deli meat (kavourmas)


 

  • rice in roasted goat meat

  • fried cheese pie (tyropitari)

  • Greek greens pie

  • rooster cooked in wine

  • meat balls

  • barley rusk topped with tomato and local cheese (ntakos)

  • split pea stew

  • seafood and fish

  • sesame sweet bars spiced up with lemons (pasteli)


 
 
 
 
 
 

The food in Donousa is based on the Greek Mediterranean Cuisine and any traditional Greek ingredients that flourish in the island, from fresh seafood and local meat to one pot recipes.

Traditional local food, such as patato – braised meat with potatoes, garlic, laurel leaves, cooked in the saucepan, are being served during traditional festivals (mostly organized in the summer).

Yaprakia, a type of Greek dolmades, is likewise a famous dish throughout various festivities in the isle, and they are made up with fennel seeds, dry onion, rice, and oat groats, as well as tomatoes stuffed in tender leaves of cauliflower or cabbage.

Greek green pies (with chards and/or fennel), tyropitari (fried cheese pie), as well as the axialomizithra (stinky cheese made from goat yoghurt) are among the dishes you have absolutely got to try along with some strong raki in one of the island’s taverns.

Other famous plates include a handful of meat delis, like kavourmas and pastourmas, buttered squid and roasted octopus.
 

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